So I'm a little addicted to granola right now! I kinda can't have my daily smoothie bowl breakfast without it! As per usual, if you want a vegan, refined sugar free version of it – you gotta make it yourself. But, never fear, because it's easy and home-made always tastes better, am I right?
2 1/2 cups rolled oats
2 tablespoons coconut oil, melted
1/4 cup crunchy peanut butter
2 tablespoons kitul treacle, maple syrup or coconut nectar
1/2 tsp vanilla essence
a pinch of salt
1/2 cup cashews or hazelnuts, roughly chopped
1/2 cup toasted coconut flakes
Preheat oven to 165 degrees celsius. Line a baking tray with parchment paper or spray with oil. Place oats in a large mixing bowl.
In a small bowl combine coconut oil, peanut butter, treacle and vanilla essence and then stirring until completely blended. Stir in salt. Pour this mixture over the oats and mix with your hands to evenly coat the oats. Transfer to the prepared baking tray.
Bake for 15 minutes. Stir in chopped cashews and return to oven. Bake for another 15 minutes, remove from the oven and stir in the coconut flakes. After it has cooled, store in airtight jar.